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High Note Bar and Grill

12315 118 Avenue NW Edmonton AB T5L 2K2 · Food - General

Official record from Alberta →

Inspection summary

High Note Bar and Grill has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on September 18, 2025, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on September 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 18, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 3 separate inspections, most recently on September 18, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on September 18, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • -A bleach sanitizer solution container in the kitchen was unlabeled. Ensure all chemical containers are labeled to prevent misuse. The operator labeled the container onsite.-A blue spray bottle containing disinfectant in the front bar area was unlabeled. Ensure all chemical containers are properly labeled to prevent misuse. The operator labeled the bottle onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine was not detected at the chemical dishwasher in the back area. Ensure the dishwasher is functioning properly and that chlorine levels are maintained at 100 ppm for effective sanitation. The operator contacted a technician during the inspection and provided photos confirming chlorine levels at 100 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor under dishwasher has exposed bare concrete.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fridge handle in the kitchen was damaged and taped. Please repair or replace to ensure it is in good condition and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling vents and adjacent ceiling tiles in the kitchen were dusty. Please clean and maintain.
  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor under dishwasher has exposed bare concrete.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop for bulk ice machine was noted stored directly on top of machine.Please store scoop in a bucket or container that can be cleaned and sanitized frequently instead directly on top of the ice machine.
  3. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Require chlorine test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor under dishwasher has exposed bare concrete.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Inside 3 storage bins - built up food debris noted.

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